山楂叶黄酮分离纯化及抗氧化活性  

Isolation,Purification,and Antioxidant Activity of Flavonoids from Hawthorn Leaves

作　　者：宋璇 王汝华 于建丽 张睿[1,2] 王志伟[1,2] 万守朋[3] 李超[1,2,3] SONG Xuan;WANG Ru-hua;YU Jian-li;ZHANG Rui;WANG Zhi-wei;WAN Shou-peng;LI Chao(College of Food Science and Engineering,Tianjin University of Science&Technology,Tianjin 300457,China;Engineering Research Center of Food Biotechnology,Ministry of Education(Tianjin University ofScience&Technology),Tianjin 300457,China;Tianjin Food Group Co.,Ltd.,Tianjin 300074,China)

机构地区：[1]天津科技大学食品科学与工程学院,天津300457 [2]食品生物技术教育部工程研究中心(天津科技大学),天津300457 [3]天津食品集团有限公司,天津300074

出　　处：《食品研究与开发》2022年第4期57-63,共7页Food Research and Development

基　　金：国家自然科学基金项目(31401678);天津市教委科研计划项目(2017KJ003);食品生物技术教育部工程研究中心(天津科技大学)工程化应用项目(SPZX008-18)。

摘　　要：该研究以山楂叶为研究材料,利用超声辅助提取法制备山楂叶黄酮(hawthorn leaf flavonoids,HLF),在单因素试验的基础上,通过响应面法优化提取工艺,随后利用AB-8大孔吸附树脂纯化粗提液,并对其体外抗氧化活性进行初步分析。结果表明:当乙醇体积分数为60%,料液比1:17(g/mL),提取时间110 min,提取温度54℃时,黄酮提取率最高,为(7.53±0.15)%。经AB-8纯化后,HLF质量分数为(85.61±0.72)%,较纯化前提高了58.36%。体外抗氧化结果表明,100 μg/mL的HLF对于DPPH·ABTS^(+)·、·OH以及О^(2)-·的抑制率分别为(78.88±4.76)%、(94.73±1.36)%、(91.10±4.64)%及(64.71±2.39)%。In this study,hawthorn leaf flavonoids(HLF)were prepared through ultrasound-assisted extraction,and their antioxidant activity was analyzed in vitro.Based on single-factor experiments,the extraction process was optimized using the response surface method,and the crude extract was purified using AB-8 macroporousads orption resin.The optimized production process was as follows:the volume fraction of ethanol was 60%,solid-liquid ratio was 1:17(g/mL),extraction time was 110 min,and extraction temperature was 54℃.Based on the extraction process,the extraction rate of HLF was(7.53±0.15)%.After purification using AB-8,the mass fraction of HLF was(85.61±0.72)%,which was 58.36% higher than the initial value.The results showed that the inhibition rates of 100 μg/mL HLF on DPPH·,ABTS^(+).,·OH and O^(2)-·were(78.88±4.76)%,(94.73±1.36)%,(91.10±4.64)%,and(64.71±2.39)%,respectively.

关 键 词：山楂叶 黄酮类化合物 超声辅助提取 响应面优化 抗氧化活性 

分 类 号：TS201.2[轻工技术与工程—食品科学]